Biah mablahb



To all'u-hom it may concern.-

our invention suflicient to artto practiseit.

bit from said "'digester.

with steam. 1

A thermometer may be connected, in the usual way,

. pressure of steamemployed.

i ohn eonosMAn'Ann OBADlAH arnnnaunor BOSTON, MASSAUHUSETTS, ASSIGN 1one-To THEMSELVES AND ALF-RED; ni rinromos NEW YORK CITY.

' -Lctters 1atent No. 97,889, dated December 14, 1869.

rtssnpvnwrnrrr 11v TREATING- 1: sans. nun 's-Han Anoonomc'ssmsrs.

. The Schedule referred to in these Letters Patent and making'part ofthe same.

Be it known that we, JOHN G. DROSMAEN and ()BA man Mknnnm), both ofBoston, in the county of tfinifolk, and State of Massachusetts, haveinvented an Improvement; in'Treating Whiskey, 8m; and we do herebydeclare thatthe following is'adescription of enable those skilled in,the

It is well known that ll6lei0fi)l'6,'lll ripening or ageing whiskey, orother liquor containing alcohol, it has been .thecustom' to lay it awayin attics heated by the sun, or in rooms artificially warmed by steam,

where it is kept for years, or for months, according to 'the degree ofage it isdesired to impart to it When said whiskey is laid an ay-inwooden vessels,

to ripen or'to become old, (and itis alinostalways laid away inbarrelsor casks,) it is well known that it loses a considerable percentage inquantity, and that it also loses a considerable amount 'ofits originalstrength, or prooi', asthemofst volatile portions of said whiskey areconstantly-escaping.

Ourinveution consistsln subjecting, to the action of heat, whiskeyorother alcoholic liquid, contained in' i a steam-tight digester, whichdigester may be made of metal, glass, ur other suitable orsuitably-linedma terial, the liquor. being preferably raised to about 232 temperature,Fahrenheit, andmaintained at such tem peraturc'tbr about'eight and ahalf hours.

Thisldigester maybe made ofany desired capacity, and is to.be perfectlytight, and is provided with aman-hole andlargestop-cock, through whichthe liq- -uor to be heated is passed into, and drawn or pumped Thedigcster may also be provided with a safety valve, and with ajacket,=for the purpose of heating it We havesorpetimes lined the innersurface ofsaid di ester with a coating of platinum, and-sometimes Wlth acoating of silver, (by electro-depesition of said metals,) but we haveobtained verysatisfactory results wit an ordinal tinned surface on a diester of bronza' We prefer making such digester cylindrical in form,

and about five times the length of its diameter.

In charging the digester with the liquor to be treated, weprefer to fillit onlyto about two-thirds of its capacity, leaving the remaining spaceto be occupied by vapor and air. a l l After putting a charge of whiskeyor other liquor into the digester, and making the digester steam-tight,

we let steamin between said jacket and digester, until theldigester andits contents are heated to the temcmparatively rawfior underdone.

, Witnesses:

Fmuors Gonna, S. B. Kfonnn.

perature desired, which temperature we maintain for a suitable length oftime.

We have heated whiskey for a less time than one hour, at a temperatureonly one degree above its boiling-point, and found its flavor sensiblyimproved, or

aged and we have heated whiskey at various temperatures, from below aboiling-point upwardto 265 Fahrenheit, maintaining the heat at thedegree of teni perature to which it was raised, for various lengths oftime, from one hour totwenty-fonrhours. In each treatment, the change inflavor was perceptible. And now, aiter some months of experimenting toobtain the best results, we prefer to subject the liquor, as

beidre set. forth, to the action of a temperture of about 232-Eahrenheit, and tokeep it at that temperature for about eight and a halfhours. 6 3

When'heated toamnch higher temperature, and

kept heated for a greater length of time, it has been'pronounced-overdone or overcooked, and at a less temperature, with lesstime, it was'pronounced We-hhvelreated the fermented was heating'of thedistillate, of proof strength.

We have also, by connecting a jacketed retort with .a condenser, andthebottom ofsaid condenser, by a pipe, with the bottom of said retort,distilled over and ovcr 'again, under a degree of heat high above itsboiling-point, the same parcel of whiskey, nntilit was pronounced old'or well cooked. I V The advantages of our invention, over all precedingprocesses used for the same purpose, are that the time required toattainthedesired result is comparatively very short, thereis no loss fromshrinkage in the quantity of liquor treated, and no loss in the degreeof proof or strength of said liquor.

As the pressure from the vapor of heated alcohol is: aboutone hundredand fifteen per cent. greater than the pressure from the vapor of waterheated to-the sametemperature, it is necessary (when a high heat 7 isused) to make said digester much stronger than if water alone were to beheated in it. I,

From this description it will be seen that the essential feature of ourinvention consists in subjectingliqnor contained in a stam-tightwesselto the action of" heat, the'liquor being in'bulk,and not in a state ofdivision, and being preferably heated to the temperature and for thelength of time described,

We claim the improvement in treating whiskey and other liquors,substantially as described.

ExccutedNove-mber 10,1869.

- JOHN G. CROSMAN,

()BADIAH MARLAND.

before distilling, with results very similar to those attending the

